Eggless Ricotta Stuffed Shells - Mommy's Home Cooking

I am type 2 diabetic. Husband allergic to eggs & chicken but, turkey is okay.

Oriana Romero
PUBLISHED: JANUARY 12, 2024
These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!
PREP TIME 15 mins
COOK TIME 30 mins
TOTAL TIME 45 mins
SERVINGS 6 servings (5 stuffed shell per serving)

NUTRITION
Calories: 701kcalCarbohydrates: 57gProtein: 38gFat: 36gSaturated Fat: 20gCholesterol: 112mgSodium: 1528mgPotassium: 742mgFiber: 4gSugar: 8gVitamin A: 1561IUVitamin C: 9mgCalcium: 637mgIron: 3mg

25 to 30 jumbo pasta shells (about 1 box of 12 oz - 340 g) (see notes)

2 tablespoons (30 ml) olive oil

3 cups (26 oz - 750 g) whole milk ricotta cheese

2 cups (228 g) mozzarella cheese, shredded (divided)

2 garlic cloves, minced

½ cup (60 g) Pecorino Romano or Parmesan cheese, grated (see notes)

2 tablespoons (20 g) all-purpose flour

1 teaspoon dried parsley

½ teaspoon dried basil

½ teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon black pepper

3 to 4 cups (about 700 g - 950 g) Marinara Sauce

2 tablespoons fresh basil chopped (optional)

Directions at mommyshomecooking.com

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